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Acorn Spätzle

By Hank Shaw 10 Comments

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Photo by Holly A. Heyser

I love acorn spätzle, the little Teutonic dumplings we most associate with dishes like wienerschnitzel or sauerbraten.

While you can make them with a colander, a coarse plate on a food mill or potato ricer, a cheese grater or even by flicking the batter off a board by hand, by far the best way to make spätzle is to spend the $15 and get a spätzle maker. You’ll not only thank me for making the process so easy, you’ll find yourself making a lot of spätzle.

This is a pretty standard recipe for spätzle, only I add some acorn flour to the mix to make them earthier, nuttier and generally more rustic; I think they go better with wild game that way.

While there are a few online sources for acorn flour, you pretty much have to make it yourself — here are instructions on how to make acorn flour. That said, you can buy chestnut flour from specialty stores, or online. In a pinch, you could use spelt, rye or barley flour and get a similar effect.

Print
Acorn Spätzle
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 
Serve these little dumplings in broth, or sauteed in butter... or duck fat. I like them alongside pan-roasted band-tailed pigeon, which is how they are served in this picture. 
Course: Pasta
Cuisine: German
Serves: 4 people
Author: Hank Shaw
Ingredients
  • 3/4 cup acorn or chestnut flour
  • 1 1/4 cups regular or whole wheat flour
  • 1 teaspoon kosher salt
  • 1 egg
  • 1/4 cup buttermilk
Instructions
  1. Whisk together the two flours and salt in a large bowl. Whisk the buttermilk and eggs together in another bowl. Pour the wet ingredients into the flour and mix well with a fork until you get a sticky batter.

  2. Cover and let this sit on the counter for at least 30 minutes, to allow the flours to hydrate.
  3. Bring a large pot of salty water to a boil. Using a spätzle maker, a coarse grater, colander or other device with large holes, drop the spätzle dough into the water in little bits. Boil for 1 to 2 minutes after they all rise to the surface.

  4. If you are eating them now, they’re ready. To hold for up to a day or so, plunge the spätzle into a large bowl of ice water to stop the cooking. Drain and toss with a little oil, then set out on a sheet pan for up to a few hours, or in a covered container for a day or two.

  5. I prefer to serve my spätzle by frying in a bit of butter after they're all made and chilled. Heat maybe 1/4 cup of butter in a large, wide pan and lay the spätzle down on it. Toss to combine, then let the spätzle brown a bit by not moving them for about 90 seconds. Remove from the pan and serve hot. 

 

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Filed Under: Foraging, Northern European, Recipe Tagged With: acorns, German and Scandinavian Recipes, pasta recipes, wild food

Reader Interactions

Comments

  1. Lynn says

    October 12, 2011 at 4:06 pm

    Ahhhh…. We adore Spaetzle and look forward to eating it several times during fall and winter. Our relatives Axel and Irma taught us how to make it by hand using a cutting board and knife. Wish I’d taken a video of that training- sloppy fun! You’re definitely correct about purchasing a spaetzle maker.

  2. Paula says

    October 12, 2011 at 5:22 pm

    Spaetzle is also really good with bread crumbs toasted in butter and then poured over the spaetzle, but I particularly like it that way only with minced onions in there for good measure. Yummy.

    I am going to have to start looking for a good bunch of oak trees- don’t have any near here, but they are in the area…

  3. Marie H says

    October 17, 2011 at 12:45 pm

    I had always heard acorns weren’t really edible, until I started reading your blog. What about horse chestnuts, which are also high in tannin and mostly considered inedible, though one or two places said “without intensive processing”. Have you ever tried your leaching process on horse chestnuts? We have them all over in Colorado, and I would love to use the big glossy nuts for something useful. Thanks.

« Older Comments

Trackbacks

  1. The Internet Kitchen: One Big Red Cookbook | Macheesmo says:
    October 14, 2011 at 4:01 am

    […] Acorn Spaetzle – Anytime I want to see an interesting recipe with ingredients I don’t usually cook with, I swing by HAGC.  Hank is always cooking with unique stuff.  I’ve never really cooked with acorns, but I wonder if it would work equally well with chestnuts?  (@ Hunter Angler Gardener Cook) […]

  2. The Acorn Journey Continues – Part 2! | Cultural Engine says:
    January 22, 2016 at 6:43 am

    […] cook day. Our savoury dish was salty, buttery acorn spaetzle (a small German dumpling). We used this recipe from honest-food.net, which involved combining acorn flour with wheat flour.    Spaetzle […]

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